Nothing says cheers quite like champagne—except maybe a champagne cocktail. Traditionally, a glass of sparkling wine with an angostura bitters soaked sugar cube in the bottom and garnished with a lemon peel, the champagne cocktail has been around since the first cocktail book was published near the turn of the 20th century. Driven perhaps by Americans’ renewed interest in old-fashioned craft cocktails, chefs and mixologists across the country are adding more pop and fizz to their ...
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